2. • SPIRITS Formerly called “Essences” alcoholic or hydroalcoholic
solutions of volatile substances. First Spirits 1. Brandy – Spiritus Vini
vitis – 48 to 54% alcohol from grapes 2. Whisky - Spiritus frumenti –
47 to 53% of alcohol from cereals Uses: 1. As flavoring agents
pharmaceutically 2. For therapeutic value of the aromatic solute
medicinally
3. Preparation of Spirits
• 1. Simple Solution Majority of spirits are prepared by dissolving the
solute in alcohol by agitation. Filtration is generally desirable to obtain
a sparking clear product. Example: Aromatic Spirit - 62 to 68%
hydroalcoholic solution of ammonia and ammonium carbonate
flavored and perfumed with lemon, lavender and myristica oil.
• 2. Solution with Maceration Macerate the vegetable materials in a
suitable solvent to remove the undesired constituents or to extract
one which is desired.
• Example: Peppermint Spirit (Spiritus Menthae Piperitae) – 79 to 85%
hydroalcoholic solution containing 10% peppermint oil Use: digestive
aid or carminative
4. • 3. Solution by Chemical Reaction Only the preparation of Aromatic
Spirit of Ammonia NF, involves a chemical reaction where the official
Ammonium carbonate
• 4. Distillation No spirits currently official are prepared by distillation,
However, two products of historical significance which is official in NF
are prepared by distillation.
• Examples: Brandy and whisky
